Ingredients:
- 8-9 pieces of low carb bread. I used plain white bread from ONS.
- 1-2 stalks of celery (to your taste) – sliced finely
- 1/2 white onion – finely diced (optional)
- 500g of extra lean ground pork*
- 3 TBS Parsley
- 3 TBS dried sage leaf (not ground sage)
- 1 TBS thyme
- 2 TBS Savory (leaf – not ground)
- pepper and half salt to taste.
- 2 1/2 cups no salt added chicken broth
- 2 large eggs
- 2 TBS canola
Directions:
- Thaw Bread (I turned my oven on at 200 for about 5 minutes – then off – and placed the bread in the warm oven for about 5-10 minutes).
- Preheat oven to 250.
- Shred bread slices into 1″ cubes and scatter bread in a single layer on a rimmed baking sheet.
- Bake, stirring occasionally until tried out for about an hour.
- Transfer to a very large bowl and let cool.
- While bread is drying – place canola, onion and celery in a pan over medium heat. Stir often until the celery is just beginning to brown. When done – add to the bread bowl.
- Place pork in the now empty frying pan and add 1 TBS Parsley, 1 TBS sage 1 TBS savory, pepper and salt to taste.
- Fry until browned and crumbled. When done – add to the bread bowl.
- Add remaining spices to the bread bowl and drizzle in 1 1/4 cup broth. Tossing to ensure even distribution.
- Preheat oven to 350.
- Whisk remaining 1 1/4 cup broth and 2 eggs in a medium bowl or blender. Add to the bread mixture and fold until thoroughly combined.
- Transfer mixture to a 9×13 pan (sprayed with non-stick spray or lightly rubbed with oil).
- Bake for about 40 minutes.
- Remove from oven, uncover and let cool.
- When cool – recover and chill.
Do ahead 1 day before cooking your turkey. Use the cold pre-made dressing when stuffing your turkey. Enjoy!
Notes:
- Extra lean ground pork is hard to find. You have a couple of options to use lean instead of extra lean – but don’t make this exception too often! Get it special made from a butucher. Manually pick out the fat globs before cooking. Or cook, rince and pat dry – then add spices and warm up a bit.
- Watch your portion to match your phase. For the bread I used, phase 2 is allowed 1 slice of bread. So I’m dividing this into 8 or 9 portions.
Credit: Stacey Miranda adapted from a recipe she found on Epicurious.com